Cast Iron Herb Roasted Chicken and Red Onions
Total Time: 1 hour 25 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 Servings
Ingredients
1 3½–4-pound whole chicken
10 sprigs of thyme 4 cloves of garlic on the outside and 4 on the inside, 4 orange peels,
2 sprigs of rosemary
8 cloves of garlic
4 peels of an orange
2 tbsp unsalted butter
1 red onion, sliced
Kosher salt
Freshly ground black pepper
Olive oil
Directions
Preheat oven to 425°F.
Pat chicken dry with paper towels and season with salt on the inside and outside. Let sit for 30 minutes. Pat dry and insert 5 sprigs of thyme, 1 spring of rosemary, and 4 cloves of garlic into the bird. Season again with salt and pepper, and if using, sprinkle on a chicken spice rub.
In a large bowl, toss the onions with 1-2 tbsp of olive oil, salt, fresh rosemary leaves from the other sprig of rosemary and 4 cloves of garlic.
Heat the cast iron skillet with olive oil until hot, then add the onions, toss, and then make room to nestle the chicken in the middle (breast side facing up). Place the butter on top of the chicken, and add the orange peels and 4 sprigs of thyme to the cast iron skillet.
Roast the chicken for 65 minutes, until crisp and golden, and an instant-read thermometer inserted into the breast reads as 155°F. Let chicken rest in skillet at least 20 minutes. Carve the chicken and serve with the onions and the jus from the chicken.